Recently I’ve tried this restaurant bought not-so-authentic Szechuan fried chicken (辣子鸡). It consisted of small pieces of deep fried meat sprinkled with orangey spice mix and covered up with lots of dried chilli. The flavour is pretty intense as the spice mix contains Szechuan peppercorn and cumin.
The last time I cooked this dish, it wasn’t spicy and fragrant enough. So I thought this spice mix will do the trick. Piglet doesn’t like the Szechuan peppercorn in pieces so I usually try to blend it into powder for most dishes lately.
Recipe
Ingredients
Marinated chicken pieces
3 cups of oil
1 tbsp minced garlic
1 tsp minced garlic
Handful dried chilli
Sesame seed
Spice mix
Salt and sugar
Marinate sauce
1 tbsp soy sauce
2 tbsp cooking wine
2 tbsp tapioca starch
1 tsp salt
1 tsp white pepper powder
Half cup corn starch
Spice mix
1 tsp cumin seeds
1 tbsp Sichuan peppercorn
Method
a) Marinate chicken
1. Cut chicken into small pieces
2. Mix in marinate sauce and leave it aside for at least 30 minutes
b) Double Fry chicken
1. Heat up oil
2. Fry chicken until slightly browned
3. Leave aside to cool
4. Once cooled, put it back in heated oil to fry it again.
c)
1. Soak dried chilli to prevent burning for 30 minutes and cut it into pieces
2. Heat up 4 tbsp oil
3. Brown ginger and garlic
4. Stir in dried chilli
5. When fragrant, add in fried chicken.
6. Add sesame seed, spice mix, salt and sugar to taste.
